Onam is a yearly harvest festival in Kerala that primarily Hindus celebrate, however, those of all religious backgrounds will recognize it. The celebration date is based on the Malayalam calendar. It is celebrated in the month of Chingam which ends up being around August or September each year. The most notable part of Onam is the “Sadhya” or “the Feast.”
Sadhya is a feast of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf. Sadhya means banquet in Malayalam.
The main dish is plain boiled rice, served along with other dishes collectively called Kootan (കൂട്ടാന്) which include curries like parippu, sambar, rasam, pulisseri and others like kaalan, avial, thoran, olan, pachadi, kichadi, koottukari, erissery, mango pickle, pulinji, naranga achaar (lime pickle), as well as papadam, plantain chips, sharkara upperi, banana, plain curd and buttermilk.The traditional dessert called payasam served at the end . Some of the varieties are Paal Ada, Ada Pradhaman, Paripu pradhaman, chakkapradhaman, etc. In North Kerala along with sadhya we generally include Non Veg Dish as well.
My grandmother makes a Chicken curry which is a semi gravy kind . it goes very well with sadhya, and at home we are all a great fan of that particular chicken gravy.. Since onam is nearing my sister in US called me to ask about that particular recipe. so i asked my mother and she got it from ammamma (grandmother ).
So here i am sharing my ammamma Recipe.
- Chicken washed , cleaned and marinated with salt , chilly powder and turmeric - 750 g
- Onion 1 small
- Tomato 1 small
- Ginger 1 tsp chopped
- Garlic 1 tsp chopped
- Grated coconut 1/2 cup
- Coriander seeds 1 tbsp
- Cumin seeds 1 tsp
- Peppercorns 1 tbsp
- Chicken Masala powder 1 tbsp
- Coconut oil 1 tbsp
- Shallots 3 to 4 chopped
- Curry leaves handful
- Firstly, heat a pan and add grated coconut ( do not add any oil ) and saute
- keep the flame on low to medium heat
- while its getting roasted, add coriander seeds, peppercorns & cumin seeds and saute till the coconut turn golden brown in color ( do not burn the coconut )
- once its golden brown add 1 tbsp chicken masala powder , mix well and turn off the stove.
- allow it to cool
- Then Grind it into a smooth paste and keep aside
- Heat a heavy bottom kadhai ( she makes in uruli i do not have one so i used a heavy bottom kadhai ) and add in the chicken and cover and cook on low to medium flame.
- Do not add any water as water will start releasing from the chicken itself
- while water start releasing add in chopped ginger and allow it to cook
- Once the chicken is cooked 50% add in onions , tomatoes, garlic and ground masala paste and let it cook til the chicken is done & gravy is almost reduced.
- This is semi gravy & better to a open cooking instead of cooker.
- Once the gravy reached the required consistency lets do the tempering,
- Heat oil in pan, once its hot add in shallots and curry leaves and fry till onion turn golden brown
- Add the tempering to the chicken and turn of the stove
- Let it sit for 10 mins for the masala to settle and then serve